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annekarl

United States

Member since Oct 2008

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Reviewed Tiramisu Italiano

May 27, 2013 in Food Network Community Toolbox on FoodNetwork.com

Unbelievably delicious. My daughters and I could barely keep from eating the zabaglione. We made this together according to the recipe -- one of us was leaving so we tried it with only 4 hours of refrigeration. Thanks to all of the other reviews to steer us in the right direction -- we made this in two 8 in. square pans. Our quasi-rural area h"

Reviewed Dragon's Breath Chili

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the...

Reviewed Dragon's Breath Chili

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the...

Reviewed Dragon's Breath Chili

Feb 9, 2011 in Food Network Community Toolbox on FoodNetwork.com

Pretty good - it gets better as it ages too. My one complaint would be the amount of time it took to prepare this - hours, literally. Cooking all of those meats, etc. Instead of cutting the boneless chuck into little cubes, I threw it in the Cuisinart and made a rough-ground meat. Also, only added pinto beans - not a kidney bean fan. One of the...

Reviewed Emeril's Reuben Sandwiches

Jan 14, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious recipe! For some reason, mine was a little runny so the bread (bottom piece) got soggy while the sandwich was on the plate. I guess it's important to always squeeze every bit of liquid out of the saurkraut. Also, in order to have it hold together, I put cheese on the top and the bottom (like a grilled-cheese). Of course, this is much...

Reviewed Steve's Killer Bread Pudding

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add...

Reviewed Steve's Killer Bread Pudding

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add...

Reviewed Steve's Killer Bread Pudding

Jan 3, 2011 in Food Network Community Toolbox on FoodNetwork.com

Okay I've made this twice in as many days. Here are my modifications: soak raisins in warm rum -- they puff up much better. Use 1/2 Cup GOLDEN raisins - that's plenty. Cut back white sugar to 1/2 Cup. Use as much lemon zest as you want. The seeds from a real vanilla bean gives some added depth. On the sauce, use a good quality rum and add...

Reviewed Foolproof Standing Rib Roast

Dec 28, 2010 in Food Network Community Toolbox on FoodNetwork.com

Unbelievable but true! Turns out great every time. I used this for 2 seven pound rib roasts I made for Christmas dinner My timing was way off -- I let the roasts sit out for over 2 hours. The first baking session (normally an hour) went on for 80 minutes. I started an hour late (because we were opening gifts) and so cut the 3-hour wait time to...

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